- 28 ounces Rack of lamb
- 5 pounds Lamb bones (from the butcher)
- 6 ounces onions
- 7 ounces carrots
- ¼ Celery root
- thyme (2 sprigs)
- rosemary (2 sprigs)
- 10 ounces Spinach
- 4 tablespoons vegetable oil
- freshly ground peppers
- 4 plates Puff pastry dough (frozen)
- 4 tablespoons parsley (finely chopped)
- 6 large slices Prosciutto
- 1 egg yolk
- Pastry flour (for the work surface)
- 1 teaspoon cornstarch
For the sauce, peel the vegetables and chop coarsely. Brown the bones in 2 tablespoons of oil, add the vegetables and herbs and cook briefly. Cover the bones and vegetables with 1 liter (approximately 4 cups) of water and simmer over low heat for about 3 hours. Remove from the heat, pour through a sieve and degrease.
Rinse the spinach and place in a large pan while dripping wet. Cook until wilted, drain in a sieve, rinse in cold water and squeeze out the excess. Chop and mix with the chopped herbs and pressed garlic. Season with salt and pepper and mix thoroughly to combine.
Season the lamb with salt and pepper and sear in the remaining oil, then set aside to cool.
Place the prosciutto slices overlapping side by side, spread the spinach mixture on top, then place the lamb in the center and wrap the prosciutto around the meat.
Thaw the puff pastry. Cut off a small amount of dough to be used for garnish, then wrap the meat in the rest of the dough.
Place with the seam down on a greased baking sheet. Beat the egg yolk with 1 tablespoon water and brush the dough with it. Cut out small rabbits from the dough, place on the roast and brush again with egg.
Bake in a preheated oven at 220°C / 425°F for about 30-35 minutes, then turn off the oven and let sit for about 10 minutes.
Heat the lamb stock. Stir the cornstarch with 1 tablespoon water until smooth, pour into the sauce, cook until thickened, while stirring. Season with salt and pepper.
Arrange the rack of lamb on a plate and serve with the gravy and side dishes as desired.